Kothu Chapathi is a masala loaded, tasty tiffin made by cooking crumbled chapathi with gravy, spices & a saucy blend of tomato, coconut & onions and with or without eggs. Kothu Chapathi is a must try at home for its taste that gets par with Kothu Parota served at hotels. Kothu Chapathi is the tastiest blend of leftover chapathi & gravy!
Egg Kothu Chapathi is one of my recent tries.I wanted to try the hotel style kothu parotta recipe…it is one in my totry list since long. I have tried kothu parotta few times without salna, it tasted good but it did not match the hotel taste so this time I prepared a easy salna to add it to kothu chapathi. I patted my back yes I nailed the recipe…it came almost similar to the hotel taste I can say 85 %, hubby gave a thumbs up to it. As I am trying to avoid maida parotta I made it with whole wheat chapathi’s but I thought you can use lachha paratha for this recipe , which will be more apt.
I am still waiting for my brother to taste test and give me his feedback as he is a great fan of kothu parotta.Last 2 times he gave only a flying visit so I couldn’t make this for him, so am waiting for his next visit.
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📖 Recipe Card
Kothu Chapathi | Hotel Style Egg Kothu Chapathi
Ingredients
- 3 chapathi
- 1 egg
- 1 big onion finely chopped
- 2 tablespoon capsicum finely chopped
- 1 teaspoon ginger garlic paste
- 1 tablespoon coriander leaves
- oil just to grease
FOR THE GRAVY:
- 1 tomato medium sized chopped roughly
- 2 tablespoon coconut
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon poppy seeds
- 1/4 teaspoon kalpasi
- 1/4 teaspoon poppy seeds
- 1/4 teaspoon pepper powder
- 1 teaspoon garam masala
TO TEMPER:
- 2 teaspoon oil
- a very tiny pinch kalpasi / sont flower
- a small sprig curry Leaves
- 1/4 teaspoon fennel seeds
- 1/4 inch piece cinnamon
- 1 small star anise
- 1 clove
- 1 cardamom
Instructions
- Chop the chapathis into small pieces or just tear them into tiny pieces and set aside.
- In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.
- Now add coconut give a quick sauté and switch off.
- Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
- Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.
- Then add little water say 1/4 cup and allow the gravy to boil.
- When oil starts to separate add kalpasi boil for 2mins and switch off and set aside.
- Now heat oil in a pan add the items listed under ‘to temper’ let it splutter.
- Add onion along with ginger garlic paste and sauté till onions become transparent.
- Then add capsicum and sauté for a minute then crack open and add a egg.
- Just mix once and add the chapathi pieces and cook well. Add pepper powder.
- Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
- Serve Kothu Chapathi hot / warm.
Notes
- You can use the salna as side dish for chapathi / parotta etc. Since I made it for adding to kothu chapathi I didn’t spice it up more, just made a simple salna.
- You can even add tomatoes along with onion.
- Kalpasi is must as it lends a great flavour which gives it the apt hotel style.
- Use a sharp edge ladle to mince the chapathi.
- Use leftover chapathi. If you are using fresh chapathi let it to cool down then proceed.
- Adding capsicum is purely optional, I just added it for extra crunch.For vegetarians, you can add any veggies of your choice along with capsicum.
- Instead of chapathi you can even use laccha paratha.
- You can even use ready made parotta, cook it and then use it.
- I reserved about 2 tablespoon of the gravy and added the rest. If purely depends on your taste and preference.
Kothu Chapathi Recipe Step by Step
- Take your left over chapathis.Chop them into small pieces or just tear them into tiny pieces.Set aside.In a kadai add oil and saute tomatoes till it turns mushy and raw smell leaves.
- Now add coconut give a quick saute and switch off.Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
- Add little oil to a pan, add the masala paste along with garam masala and saute for 2mins.Then add little water say 1/4 cup and allow the gravy to boil.
- When oil starts to seperate add kalpasi boil for 2mins and switch off and set aside.Now heat oil in a pan add the items listed under ‘to temper’ let it splutter.
- Add onion along with ginger garlic paste and saute till onions become transparent.Then add capsicum and saute fora minute then crack open and add a egg.
- Just mix once and add the chapathi pieces and cook well.Add pepper powder.
- Now add the salna and mix well.Just use the edge of a tumbler to mince it well.Finally add chopped coriander leaves and switch off.
Serve hot / warm.
Expert Tips
- You can use the salna as sidedish for chapathi / parotta etc.Since I made it for adding to kothu chapathi I didn’t spice it up more, just made a simple salna.
- You can even add tomatoes along with onion.
- Kalpasi is must as it lends a great flavour which gives it the apt hotel style.
- Use a sharp edge laddle to mince the chapathi.
- Use leftover chapathi.If you are using fresh chapathi let it to cool down then proceed.
- Adding capsicum is purely optional, I just added it for extra crunch.For vegetarians, you can add any veggies of your choice along with capsicum.
- Instead of chapathi you can even use laccha paratha.
- You can even use ready made parotta, cook it and then use it.
- I reserved about 2 tablespoon of the gravy and added the rest.If purely depends on your taste and preference.
sushma Mallya
Looks Yummy Sharmi …going to try this 🙂
jaya jeny
Nice receipe ur way of presentation too good yar.where v wil get that kalpasi.v can use it for anyother cooking purpose?
Durga Karthik.
Nicee. I have done this but not your method.Will try next time.
raveena kannan
Wow super…will try surely 🙂
Mani Kandan
super i tried and it came out mouthwatering. all your recipes are awesom. keep posting 🙂
Ambika suriyaprakash
Nice presentation Sharmi. Love this dish. Going to try today.
I have a doubt, for spicy what u add?
SHARMILEE J
Garam masala powder and pepper powder
Khamarunniza Maheen
One of the best recipe u've evr posted. My father is a big fan of this and he buys parathas just to make Kothu parotha. Thanks dearu
Reema
Tried it yesterday. It was very tasty. My husband liked it as well. We don’t get kalpasi here. Even without it, it tasted good. I have bookmarked this recipe. Thanks.
Dhurga
V had it for dinner .. really awesome.. whole family loved it
Hema
Very nice dish
Deepa
I tried this recipe today with corn tortillas and it turned out to be delicious. Thank you sharmi for the tasty recipe